Why bake the cookies when you can just eat the dough?

When someone posts on social media that they can't go another day without someone's cookie recipe - that's serious business.  I'm clearly a social media stalker... an eavesdropper if you will.  When it sounds like a great recipe and looks like a great recipe - I'm all about it - let's make it!  Except I totally forgot about it and had the recipe buried deep in my photos.  When Bronwyn decided we should make cookies - I knew that was the recipe we should try.
This girlie has been struggling with the whole "staying home all the time" thing, so baking and doing things together brings some smiles.  (Except when we have flour or compost showers, those bring tears.)  The dough for these cookies is addicting.  We could not keep our hands out of it... well eating large chunks of it!  The baked up cookies are pretty delicious as well, soft but they hold their shape really well.  Andy thought they were Toll House cookies - nope better!!  So very much better, yum!

Vanilla Pudding Chocolate Chip Cookies
1 cup unsalted butter at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
2 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose flour
2 tablespoons corn starch
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.